How to prepare Shahi Paneer

 

How to cook delicious Shahi Paneer

Despite the lengthy ingredient list for the Shahi Paneer recipe, there's no need to be intimidated. The preparation of this dish is not particularly technical or difficult.

Ingredients Needed

Step By Step Instructions

1. In a pan, heat the oil and sauté the jeera, whole spices, and green chilies for a minute or two, or until fragrant. The jeera should begin to sputter.

2. Saute the onions and ginger garlic paste for 2-3 minutes.

3. Add the tomatoes, cashew nuts, and water and cook for 7-8 minutes, covered.

4. Remove the bayleaf and big cardamom from the mixture and set it aside to cool completely.

5. Once the mixture has cooled completely, transfer it to a blender, mixer grinder, or food processor.

6. Puree until smooth.

7. Melt ghee and butter in a saucepan, then add sugar. Cook the sugar until it begins to caramelise and turns a light golden brown colour.

8. Add the ground spices and cook for a minute on low heat. Make sure not to burn the spices. You can add a splash of water to slightly cool the pan so the spices cook but do not burn.

9. Pour in the onion, tomato, and cashew mixture.

10. Simmer, covered, for 10 minutes, or until some oil floats to the surface.

11. Add paneer and cook for another 2-3 minutes. Don't overcook the paneer or it will become rubbery.

12. Stir in the roasted kasuri methi and cream. Turn off the heat, sprinkle with fresh coriander, and serve immediately.

Tips to make the Best Shahi Paneer

• For this recipe, avoid using Desi tomatoes. Roma or hybrid tomatoes are ideal because they are not overly sour or tangy.
• For the softest and creamiest paneer, use malai paneer.
• Add a splash of water while cooking the ground spices to keep them from burning.
• Overcooking the paneer causes it to become hard and chewy. Simmering it for a couple of minutes should be sufficient.
• If you're making this ahead of time, just make the gravy. To ensure that the paneer remains soft and tender, reheat it just before serving.
• To freeze, remove the cream and paneer from the gravy before freezing. Simmer it straight from the freezer on the stove, then add cream and paneer, continue to simmer and serve hot.

                                                          

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